Shona Bourke I GREW UP in the hospitality sector. My parents ran hotels, restaurants and industrial catering units. I was exposed to every aspect of catering from a very young age and I suppose I took for granted the knowledge base that I consumed.
The goal was to have a little income on the side of my husband’s full-time job and cook fresh ingredients to order. What I didn’t realise at the time was how the business would grow to what it is today.We employ 13 people locally. One is my husband who is now the head chef and two of my sons. Craig, 19, works front of house and Cian is the budding chef in the kitchen. I suppose I never really stopped to appreciate just how fantastic my life and business were.
It has not been without its challenges. You feel vulnerable when you have worked so hard to secure your business and you’re in this new territory so quickly. Planning a menu and securing suppliers is also hard work, but it’s keeping everyone safe from staff to customers that is the most important focus in all of this.
Family, friends and our dedicated staff have all been there from day one and it is something that has completely humbled me. I believe when everything does and hopefully, it will return to some type of normal we will all have a new perception on life. I for one have started to appreciate the little things. The birds singing, the dog jumping up for acknowledgement but most importantly, every time a customer makes a decision to place an order with us.
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fantasticsme high praise for Rye River Cafe.
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